System Account
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4.60 kg | United Kingdom - Maris Otter Pale | 38 | 3.75 | 92% | |
200 g | New Zealand - Dark Crystal Malt | 35.4 | 96.45 | 4% | |
115 g | Torrified Wheat | 36 | 2 | 2.3% | |
85 g | United Kingdom - Amber | 32 | 27 | 1.7% | |
5,000 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
58 g | East Kent Goldings | Pellet | 5 | Boil | 60 min | 42.92 | 58% | |
14 g | East Kent Goldings | Pellet | 5 | Boil | 15 min | 2.77 | 14% | |
14 g | East Kent Goldings | Pellet | 5 | Boil | 1 min | 0.34 | 14% | |
14 g | East Kent Goldings | Pellet | 5 | Dry Hop | 7 days | 14% | ||
100 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Epsom Salt | Water Agt | Mash | 1 hr. | |
3 tsp | Gypsum | Water Agt | Mash | 1 hr. | |
1 tsp | Table Salt | Water Agt | Mash | 1 hr. | |
3 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
Danstar - Nottingham Ale Yeast | ||||||||||||||||
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$ 0.00 |
CO2 Level: 1.9 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
150 | 10 | 100 | 140 | 275 | 0 |
3tsp Gypsum, 1tsp Epsom Salts, 1tsp Salt, 3ml Phos acid in Sparge only |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
17 L | Mash | Infusion | -- | 67 °C | 90 min |
Mash out | Temperature | -- | 75 °C | 15 min | |
13 L | Fly sparge | Fly Sparge | -- | 75 °C | -- |
Starting Mash Thickness:
2.9 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.9 L/kg | 14.5 |
Mash volume with grains | 17.8 |
Grain absorption losses | -5 |
Remaining sparge water volume | 14.9 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 26.9 L) | 23.5 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.4 |
Post boil volume (equipment estimates 17.4 L) | 20.8 |
Estimated amount in fermentor | 20.8 |
Total: | 29.4 |
Equipment Profile Used: | System Default |